Source:Inspired by Cook’s Illustrated Magazine 2000
Makes 36 servings.
Preparation time: 2 hours
Tips: Great dipped in dark chocolate
Macaroons - Coconut Cream
Ingredients
Preparation
4 egg white (4 oz. = 1/2 cup)
1/4 teaspoon cream of tartar
2 tablespoons Karo syrup (corn syrup)
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup coconut cream (Coco Lopez) (about 10 oz.)
1/4 to 1/3 cup flour
16 ounces sweetened shredded coconut
1. Line 3 baking trays with parchment paper or silicon sheets. Remove any oven stones from oven. Place rack in middle position. Heat oven to 375 F degrees
2. Whip egg white at high speed adding cream of tartar until they are firm but not dry. Add corn syrup, and sugar, mix well. Add salt and vanilla, mix well.
3. Open cream of coconut can, if the mixture does not look like a thick cream, pour it into a bowl and mix by hand with a whisk to incorporate liquid and solids. Measure out 1 cup (about 10 oz), set aside.
4. In a separate bowl, place all shredded coconut, with a fork, loosen up clumps. Mix in 1/4 cup flour and mix to coat all coconut. Add the reserved cup of coconut cream and mix well with a fork to incorporate.
5. Mixing by hand with a spatula, add coconut/flour mixture to the egg whites mixture. Make sure is well incorporated but without using much force or it will become runny. At this point, a baking test is recommended. Place one scoop and bake. If too runny while baking, add few tablespoons of flour, mix and proceed.
6. Place 1 1/2 inch diameter scoops of mixture in prepared sheets, about 2” apart. Bake at 375 F degrees for about 15 minutes. Preferable in the middle rack, one tray at a time.
NOTE: Baking a test macaroon is suggested. Mixture tends to become runny, sprinkle one or two spoons of flour if macaroons are spreading too much.
